Spicy Korean Chicken
Serves 2-3
Ingredients
10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving
Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water
Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated
Instructions
1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. Heat oil in a pot to 340°F.
3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
5. Drain the wings and increase the heat.
6. Heat oil to about 375°F.
7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
8. Enjoy!
Serves 2-3
Ingredients
10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving
Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water
Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated
Instructions
1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. Heat oil in a pot to 340°F.
3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
5. Drain the wings and increase the heat.
6. Heat oil to about 375°F.
7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
8. Enjoy!
